Replacing meat and dairy with plants can almost halve your environmental footprint and leave more money in your wallet. That's important when prices are on the rise: food costs grew more than 10 per cent in August, September and October of this year.
This week, the pilot program from Circular Innovation Council received international recognition for diverting 318 tonnes of organic waste and redistributing 16.1 tonnes of edible food valued at $114,854 to local charities.
The pandemic brought an influx of funding to charities, giving a boost to programs that cut food waste. But with that money now gone, researchers and food redistribution organizations are looking for alternative ways to prevent the problem.
Grabbing groceries before they get trashed has a green side-effect, too: reducing food waste cuts down on planet-warming greenhouse gas emissions, research shows.
Tokyo University researchers Kota Machida and Yuya Sakai have developed a technology to transform food waste into potentially edible “cement" for construction use.
Banana peels, chicken bones and leftover veggies won't have a place in California trashcans under the nation's largest mandatory residential food waste recycling program that's set to take effect in January.
Surprisingly, individuals can do a considerable amount to fight climate change. And much of this battle takes place in the kitchen, writes Stephanie J. Miller.
